Reser's Fine Foods

  • Sanitation Manager

    Posted Date 2 months ago(6/5/2018 4:13 PM)
    Job ID
  • Recipe for Success

    Family Traditions, Authentic Recipes

    Don Pancho was founded in 1979 by the Puentes family so that they could offer customers the delicious, authentic Mexican foods the family loved. That authentic flavor has propelled Don Pancho from a small tortilla company to the innovative, industry-leading purveyor of a wide range of traditional and on-trend Mexican food products that we’re proud to be today.


    The Sanitation Manager designs, directs and manages the Sanitation program in accordance with company policies and government regulations to maintain a sanitary environment and the manufacture of the highest quality products. The Sanitation Manager oversees day-to-day operations of the Sanitation Department and must work in collaboration with other department managers to ensure that established procedures are being adhered to. The Sanitation Manager must proactively oversee equipment sanitation procedures; ensure that safe work practices are enforced and that all current Food Safety Standards are being met throughout the site.


    Principal Duties and Responsibilities

    1. Develop and maintain the company’s new and existing equipment cleaning SOP’s.
    2. Provide coaching and training for direct reports to ensure good understanding of the company’s SSOP, Quality, SQF, Food Safety, and employee safety programs and standards.
    3. Maintain entire facility in an Audit Ready status at all times for any Third Party audits, or regulatory inspections.
    4. Responsible for implementing strategies to improve safety, increase efficiency, improve quality and ensure continuous improvement.
    5. Develop and implement productivity strategies that effectively lower controllable costs of sanitation labor and operating supplies, while driving sanitation standard improvements.
    6. Manage all chemical and sanitation supply usage and inventories and weekly reporting.
    7. Work in conjunction with chemical supplier to ensure proper usage of all chemicals.
    8. Hold the sanitation team accountable to expectations and take action when warranted.
    9. Set expectations and monitor performance of direct reports.
    10. Responsible for scheduling and prioritization of sanitation employee assignments to insure the timely completion of work and defined programs.
    11. Lead and oversee the development, implementation, review and maintenance of the firm’s SSOP program.
    12. Work with the philosophy of continuous improvement.
    13. Lead resolution of micro deficiencies (Environmental Monitoring  Program)
    14. Ability to troubleshoot sanitation deficiencies and correct concerns in an appropriate and timely fashion.
    15. Identify gaps/opportunities for improvements specific to food safety and quality (i.e. sanitary equipment design).
    16. Set goals for sanitation specific to QA (pre-op and micro) and monitor performance
    17. Manage the execution of the master sanitation schedule
    18. Demonstrate and practice excellent communication skills with all other department and facility managers.
    19. Monitor SSOP, pre-op, and Environmental Monitoring Program; report on trends and take action when warranted.
    20. Maintain good relations with USDA inspectors.
    21. Initiate sanitation Food Safety and Employee Safety training upon employee hiring and monitor for effectiveness, retraining as necessary.
    22. Encourage safety by insisting on a clean safe working environment, and that all employees are following prescribed safety procedures, including personal protective equipment and LOTO.
    23. Follow established programs, policies, and practices to produce safe quality foods that meet regulatory and company requirements.
    24. Informs Management of any food safety or quality issues or of any processes which have become non-compliant with specified requirements.



    1. Familiar with, follow and enforce company policies and procedures.
    2. Schedule and conduct supervisor’s and Technicians annual reviews in a timely manner.
    3. Administer disciplinary action as required up to and including termination.
    4. Manage projects, meeting timelines to produce required results.
    5. Clearly defines short and long term goals to Sanitation team.
    6. In the absence of the Sanitation Manager, their responsibilities will be filled by a Sanitation Supervisor or designate.

    Working Relationships

    1. The primary working relationship should be between the Sanitation Manager and the Plant Manager.
    2. The Sanitation Manager may have secondary working relationships with production managers, GM’s, supervisors, purchasing, R&D, shipping and other departments.

    Job Specifications

    1. 3+ years of food processing sanitation management or equivalent experience in quality assurance or food safety leadership. CIP experience is a plus.
    2. Employee safety training experience/knowledge required.
    3. Familiarity with Good Manufacturing Practices.
    4. Experience leading and following Safety/Security Policies and Procedures.
    5. Ability to follow all Sanitation and Quality Policies and Procedures, and report and follow through on any deficiencies.
    6. Proficient in Microsoft Office Suite and computer-based applications.  
    7. Excellent verbal/written communication skills.  
    8. Ability to adapt to changing organizational and operational needs; ability to lead others through change. 
    9. Ability to handle multiple tasks simultaneously.
    10. Skill in organization and prioritization, and attention to detail.  
    11. Strong team player and leader with the ability to work across multiple functions and disciplines.  
    12. Ability to select, coach, develop, engage, and retain a team of employees. 
    13. Ability to deal with people at all organizational levels and good analytical, organizational, planning, and oral and written communications skills are required.

    Working Conditions

    1. Refrigerated food manufacturing plant.
    2. The environment may be wet or dry and temperatures may range from 25°F to 110°F.
    3. Frequent exposure to hazardous material and waste.
    4. Frequent lifting, kneeling, and bending with items up to 80 lbs is required.
    5. Repetitive hand, wrist and finger activities.
    6. Production demands may require overtime and/or evening or weekend scheduling.


    Great Benefits

    We offer a competitive compensation and benefits package designed to help employees live a healthier life, build rewarding careers and save for the future. Reser's offers choices whenever possible, because we recognize the diverse and ever changing needs of our employees. Benefits include medical, dental, vision, AD&D, life, 401(k) with match, wellness programs, paid holidays and vacation time to name few!


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